Step 1

Heat oil in a large wok over a medium heat and add onion and cook, stirring for 6 to 7 minutes or until onion begins to soften and then add chicken and spices and increase heat to high and cook, stirring for 1 to 2 minutes or until chicken changes colour and then add cashews, coconut milk and combined stock powder and water and cover and bring to a simmer over a medium heat.

Step 2

Reduce heat to medium-low and cook, covered for 5 minutes, stirring once and then add beans and zucchini and cook, uncovered for a further 10 minutes until vegetables are just tender and chicken is cooked through.

Step 3

Meanwhile, cook noodles in a small saucepan of boiling water for 3 to 4 minutes or until tender and drain well a set aside.

Step 4

Add noodles to the chicken mixture and toss to combine and then add fish sauce, lime juice and sugar and stir to combine.

Step 5

Divide the mixture between shallow serving bowls and sprinkle over coriander leaves and serve.